Angel Food Cake with Tropical Fruit Compote

Angel Food Cake with Tropical Fruit Compote
Angel Food Cake with Tropical Fruit Compote requires around 2 hours and 35 minutes from start to finish. This dairy free recipe serves 8. This dessert has 277 calories, 9g of protein, and 1g of fat per serving. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up sugar, vanillan extract, orange zest, and a few other things to make it today. If you like this recipe, you might also like recipes such as Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote, Angel Food Cake with Fall Fruit Compote, and Angel Food Cake with Three-Berry Compote.

Instructions

1
Watch how to make this recipe.
2
For the cake:Preheat the oven to 300 degrees F.
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OvenOven
3
Sift the flour together with 1/2 cup of the sugar and set aside.
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All Purpose FlourAll Purpose Flour
SugarSugar
4
Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy!
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Egg WhitesEgg Whites
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Hand MixerHand Mixer
BowlBowl
5
Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
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Cream Of TartarCream Of Tartar
Egg WhitesEgg Whites
SaltSalt
6
While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in.
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SugarSugar
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BlenderBlender
7
Add in the vanilla and zests and then stop the mixer.
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VanillaVanilla
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BlenderBlender
8
Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
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All Purpose FlourAll Purpose Flour
SugarSugar
9
Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
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Cake FormCake Form
10
Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding.
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OvenOven
11
Serve with the tropical fruit compote.
Ingredients you will need
Tropical FruitTropical Fruit
CompoteCompote
12
For the compote:In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
Ingredients you will need
Orange JuiceOrange Juice
CompoteCompote
MangoMango
SugarSugar
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Food ProcessorFood Processor
BlenderBlender
13
Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
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Orange JuiceOrange Juice
FruitFruit
14
Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote.
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Mango PureeMango Puree
CompoteCompote
FruitFruit
15
Garnish with mint and serve.
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MintMint
16
Wow! How tropical-fruity and the cake is light as air!

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Angel Food Cake. A light and crisp sparkling rosé complements fluffy angel food cake - even more so if you're serving it with strawberries. Of course a sweet sparkling white wine will work too. The Ruffino Prosecco Made with Organic Grapes with a 4.8 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Ruffino Prosecco Made with Organic Grapes
Ruffino Prosecco Made with Organic Grapes
The bouquet is fragrant and bursting with fruit notes. It has clean aromas of apples, pears, and citrus, accompanied by hints of wisteria. Crisp, clean, and delicate with fine bubbles on the palate. Intense flavors of apple and peach lead to a pleasant finish with lingering fruit and floral notes.
DifficultyExpert
Ready In2 hrs, 35 m.
Servings8
Health Score16
Dish TypesDessert
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